Recipes to get Sexy for Summer
Summer is almost here and bikini season is upon us. I see a diet, detox tea and workout fads around every corner these days. Women busting their butts to get that perfect beach body as quickly as possible. But starvation and juicing are not the answer my loves. Feel sexier and fitter than you ever have before, just in time for summer, with REAL food that gives REAL results. Heck on my plan, you even get pancakes!
It has almost been two months since the release of my book, the 5-Day Real Food Detox, and this is the PERFECT time of year to buckle down and do the detox. Yes, your skins will glow, you will sleep better, and you will have a clearer mind; but you will also be amazed at how great you look! Don’t forget there is an additional 10-day meal plan to follow after the detox if you want even better results. All by eating amazing and filling foods that will cleanse your body and leave you feeling your best.
I know many of my lovely readers have the book already, but if you don’t… here’s a recipe sneak peek, just for you, of the kind of amazing foods you could eat WHILE slimming down for summer. Enjoy the recipe below and check out my book if you want more tasty, real food dishes to detox your body.
P.S. Doing the detox to get that summer bod?? Don’t forget to take your before and after pictures and to tag me in your recipe creations on Instagram @nikkisharp
- 1 Red pepper
- 1 Medium carrot, shredded
- ¼ Zucchini, shredded
- 1 Tbsp Chopped onion
- 1 Garlic clove, finely chopped
- ½ Head cauliflower or 1\2 Cup Cauliflower Rice
- 1 tsp Apple cider vinegar
- ¼ tsp Turmeric
- ¼ tsp Cayenne pepper
- ¼ tsp Black pepper
- ¼ Cup Cooked quinoa, warmed
- ⅕ 14-ounce package of tofu, chopped
- 1 Tbsp Olive oil
- ¼ Avocado, chopped
- Small handful cilantro, chopped
- To prepare Cauliflower Rice:
- Remove stems and leaves from cauliflower. Cut the cauliflower into pieces small enough to fit into your food processor. Process until “grains” form. Do this in small batches if you have a smaller food processor. If you don’t have one, use a grater.
- Put the cauliflower in a dry pan and cook over medium heat for 5 minutes, stirring constantly, until slightly tender. Alternatively, place in a bowl and microwave for 3 minutes or until soft. Put any leftover cauliflower rice not used in recipe in a container in the refrigerator for later use.
- Preheat the oven to 400 degrees F.
- Cute the top of the pepper off, or slice it into halves. Remove the seeds and white part from inside
- Cook the carrot, zucchini, onion, and garlic in the microwave on high for 2 minutes, or until tender; alternatively, cook in a pan over medium heat for 2 minutes with ¼ cup water, until the vegetables are tender and water has evaporated. Add ½ cup of the Cauliflower Rice. Combine a small dash of apple cider vinegar, pinch of turmeric, cayenne pepper, and black pepper and mix well into the vegetables. Mix in quinoa and tofu.
- Stuff the vegetable mixture into the pepper, drizzle with olive oil, and roast for 8 to 10 minutes on a lined baking sheet. Place any additional mixture on the lined sheet. You want the pepper’s skin to slightly bubble and be tender to the touch, but not burned.
- Remove the stuffed pepper from the oven and let it cool. Top with avocado and cilantro.